Overthinking is one of the most common problems when it comes to baking pies, having the same devastating effect as putting too much makeup on a pretty girl. Often, bakers trying to doll up a basic recipe find themselves left with an overburdened crust and fruit drenched in starchy goo. Have faith in your ingredient selection, and hold back when possible. Here’s a recipe that lets each part carry its own weight, leaving your hands free to twiddle thumbs, shoot finger guns, or slap high-fives.

　　

Ingredients

makes 8 slices

　　3 cups whole spelt flour, plus more for dusting

　　1 tablespoon plus 1/4 teaspoon baking powder

　　3/4 teaspoon salt

　　7 tablespoons coconut oil, plus more for brushing

　　1/2 cup plus 2 tablespoons agave nectar, plus more for brushing

　　2 teaspoons pure vanilla extract

　　3 tablespoons cold water

　　

Step 1

In a medium bowl, whisk together the flour, baking powder, and salt. Add 7 tablespoons oil and the agave nectar and vanilla to the dry ingredients and stir for 20 seconds, or until the dry and wet ingredients are completely combined. Slowly add the cold water to the mixture and continue mixing for an additional 20 seconds, or until a slightly moist dough is formed.

　　

Step 2

Spread a piece of plastic wrap on the counter and sprinkle it with spelt flour. Dump the dough onto the plastic wrap and shape it into a 3-inch-thick disk. Wrap the dough and refrigerate for 20 minutes before using.

　　From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter